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Milk Tart Slices

Milk Tart Slices

Milk tart in its many shapes and sizes will always be a winner. I love this recipe. Do not omit the almond essence – it is the secret ingredient.

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You Will Need:

Rusk Lining
  • 2 medium sized buttermilk rusks or 4 tennis biscuits, crumbed
  • 2 T (30 ml) butter, softened
Cinnamon Sugar Topping
  • 1 T (15 ml) sugar
  • ½ t (2,5 ml) ground cinnamon
Milk Tart
  • 3 cups (750 ml) fresh, full cream milk
  • 4 T (60 ml) butter
  • 1 stick of cinnamon, broken up into long splinters
  • 3 extra large eggs
  • 1 cup (120 g) Ina Paarman’s Vanilla Cake Mix (reserve the rest)
  • 3 T (45 ml) sugar
  • 2 t (10 ml) almond essence
Rusk Lining
  • 2 medium sized buttermilk rusks or 4 tennis biscuits, crumbed
  • 2 T (30 ml) butter, softened
Milk Tart
  • 3 cups (750 ml) fresh, full cream milk
  • 4 T (60 ml) butter
  • 1 stick of cinnamon, broken up into long splinters
  • 3 extra large eggs
  • 1 cup (120 g) Ina Paarman’s Vanilla Cake Mix (reserve the rest)
  • 3 T (45 ml) sugar
  • 2 t (10 ml) almond essence
Cinnamon Sugar Topping
  • 1 T (15 ml) sugar
  • ½ t (2,5 ml) ground cinnamon
Add a ladle full of hot milk to yolks Add a ladle full of hot milk to yolks
Add Cake Mix Add Cake Mix
Fold in beaten egg whites Fold in beaten egg whites
Pour into pan or dish Pour into pan or dish
Sift over cinnamon sugar Sift over cinnamon sugar
Cut into portions Cut into portions

Ina’s Tip

To use leftover Cake Mix for custard:
Warm 2½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry Vanilla Cake Mix. Stir non-stop with a wooden spoon over medium heat, until the custard starts to boil. Cook slowly for 2 minutes while still stirring, add 2 - 3 drops of yellow food colour. Serve warm or cold. Makes 3 cups (750 ml) of custard.

Method:

Rusk Lining:

Butter a square tin (20 cm x 20 cm) or ovenproof dish with the softened butter.

Coat all over with the rusk crumbs.

Set in the freezer for 30 minutes.


Milk Tart:

To give these milk tart slices flavour and body, we have incorporated some of our dry Vanilla Cake Mix.

Fold over the foil pack with the remaining Cake Mix and seal it with a peg. Refrigerate or make custard. (See Ina's Tip.)


Bring the milk, butter, and broken cinnamon just to the boil in a medium sized saucepan.

Remove from the heat and leave to stand for 20 minutes to draw.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C.

Remove the cinnamon splinters from the milk.

Separate the eggs.

Add a little of the warm milk to the yolks while beating with a balloon whisk.

Return the egg mixture to the pot and then beat in the Vanilla Cake Mix and sugar.

Add the almond essence.

Keep stirring over medium heat with the wire whisk, just until the mixture starts to thicken on the bottom of the pot.

Remove it from the heat and keep stirring, away from any heat, until the consistency is like a thickish yoghurt. It may form lumps, but just keep beating away from the heat.

Leave to cool slightly.

Whip the egg whites to soft peak stage.

Add 1⁄3 of the beaten whites to the milk tart mixture and stir through with the whisk.

Add the remaining egg whites and gently fold in by hand.

Dish into the prepared dish.

Sift the cinnamon sugar evenly over the milk tart.

Bake for 25 - 30 minutes until puffy.

Switch off the oven (leave the door slightly ajar) and leave the tart to stand in the oven to cool for 15 minutes. The tart will deflate.

Leave it to cool before slicing it into portions.

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Milk Tart Slices

Milk tart in its many shapes and sizes will always be a winner. I love this recipe. Do not omit the almond essence – it is the secret ingredient.

Milk Tart Slices
  • Serves: 6 - 8
  • Recipe Category: Tarts
  • Products in this recipe:

    Vanilla Cake Mix

You Will Need:

Rusk Lining
  • 2 medium sized buttermilk rusks or 4 tennis biscuits, crumbed
  • 2 T (30 ml) butter, softened
Milk Tart
  • 3 cups (750 ml) fresh, full cream milk
  • 4 T (60 ml) butter
  • 1 stick of cinnamon, broken up into long splinters
  • 3 extra large eggs
  • 1 cup (120 g) Ina Paarman’s Vanilla Cake Mix (reserve the rest)
  • 3 T (45 ml) sugar
  • 2 t (10 ml) almond essence
Cinnamon Sugar Topping
  • 1 T (15 ml) sugar
  • ½ t (2,5 ml) ground cinnamon
Ina’s Tip

To use leftover Cake Mix for custard:
Warm 2½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry Vanilla Cake Mix. Stir non-stop with a wooden spoon over medium heat, until the custard starts to boil. Cook slowly for 2 minutes while still stirring, add 2 - 3 drops of yellow food colour. Serve warm or cold. Makes 3 cups (750 ml) of custard.

Method:

Rusk Lining:

Butter a square tin (20 cm x 20 cm) or ovenproof dish with the softened butter.

Coat all over with the rusk crumbs.

Set in the freezer for 30 minutes.


Milk Tart:

To give these milk tart slices flavour and body, we have incorporated some of our dry Vanilla Cake Mix.

Fold over the foil pack with the remaining Cake Mix and seal it with a peg. Refrigerate or make custard. (See Ina's Tip.)


Bring the milk, butter, and broken cinnamon just to the boil in a medium sized saucepan.

Remove from the heat and leave to stand for 20 minutes to draw.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C.

Remove the cinnamon splinters from the milk.

Separate the eggs.

Add a little of the warm milk to the yolks while beating with a balloon whisk.

Return the egg mixture to the pot and then beat in the Vanilla Cake Mix and sugar.

Add the almond essence.

Keep stirring over medium heat with the wire whisk, just until the mixture starts to thicken on the bottom of the pot.

Remove it from the heat and keep stirring, away from any heat, until the consistency is like a thickish yoghurt. It may form lumps, but just keep beating away from the heat.

Leave to cool slightly.

Whip the egg whites to soft peak stage.

Add 1⁄3 of the beaten whites to the milk tart mixture and stir through with the whisk.

Add the remaining egg whites and gently fold in by hand.

Dish into the prepared dish.

Sift the cinnamon sugar evenly over the milk tart.

Bake for 25 - 30 minutes until puffy.

Switch off the oven (leave the door slightly ajar) and leave the tart to stand in the oven to cool for 15 minutes. The tart will deflate.

Leave it to cool before slicing it into portions.

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